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This is gluten-free and really yummy, a great idea for fancy brunch. I found the recipe at meaningfuleats.com and adjusted it somewhat.

  • Crust Ingredients
  • 1.5# sweet potatoes, peeled and grated
  • 1 egg
  • 2 tsp. salt
  • 1 tsp. pepper
  • Pinch red pepper flakes
  • Filling Ingredients
  • 1 Tbsp. butter
  • 1/2 cup red onion, small dice
  • 8 eggs
  • 1/4 cup cream
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. crumbled Chevre (goat cheese)

Working in batches, put the grated sweet potato into a dish towel and squeeze as much liquid out as you can. This looks like too much sweet potato, but it’s going to be okay. Trust me. Preheat the oven to 450 degrees F. Yes, very hot. Prepare a 9 or 10″ pie plate with cooking spray or grease.

In a large bowl mix together the grated, wrung sweet potatoes, egg, salt, pepper, and red pepper flakes. Press the mixture firmly into the prepared pie plate, bottom and sides. Bake at 450 degrees for 30 minutes.

While that is baking, saute the red onion in butter until translucent. I have made this recipe using leeks instead and it’s also super yummy. Remove from heat and let cool.

Mix together filling ingredients: eggs, cream, salt, pepper, half of the Chevre, and the sauteed onions.

Remove sweet potato pie plate from oven and let sit for 10 minutes to cool slightly. Lower oven temperature to 350 degrees F. Pour filling mixture into crust. Sprinkle remaining Chevre over top. Bake at 350 degrees for 30 minutes. Remove from heat and let rest for ten minutes or so. Serve warm or at room temperature.